Quinoa With Rabbit And Kale

• 2 teaspoons coconut oil
• 1/2 cup onion, chopped
• 4 cups chicken stock
• 2 cups quinoa
• 4 cups chicken stock
• 2 cups cooked shredded rabbit meat
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 4 cups chopped baby kale

1. Melt coconut oil in a Dutch oven over medium-high heat. Saute onion in hot oil until browned and softened, 5 to 10 minutes. Add quinoa; saute until fragrant and toasted, about 3 minutes.
2. Stir chicken stock, rabbit meat, coriander, cumin, and cayenne pepper into quinoa mixture; bring to a boil, reduce heat to medium-low, cover the Dutch oven with a lid, and simmer until liquid is almost completely absorbed, about 15 minutes. Stir kale into rabbit mixture and continue simmering until liquid is completely absorbed and quinoa is tender, about 5 minutes more.

coconut oil, onion, chicken stock, quinoa, chicken stock, rabbit meat, ground coriander, ground cumin, cayenne pepper, baby kale

Taken from www.allrecipes.com/recipe/241450/quinoa-with-rabbit-and-kale/ (may not work)